You are very welcome Sue. I'm glad you can use those things. Hope they arrived healthy with the heat the way it is right now. Just got back from Disney and had a box waiting here from Earthly. She sent me a hummingbird feeder!!! Thanks so much Maryanne, I didn't have one yet but my older son has been asking me to plant more hummingbird attractors. I can't wait to get it set up. Thanks, again, to everyone for all the wonderful hostess gifts. You are all very generous. I agree with Susie that we have a great group here! See you all on the June thread! Theresa

purplemoon, thank you, well, since this treatment is going to last at least until Aug, I have to deal with good days (few) and not so good days, but I try to not have the bad days totally run my life...they just slow it down LOL Paintingfool, you just gave me a good belly laugh (Godiva) ha, only in my dreams, especially lately LOL I am glad that the tablesetting bug has gone to your family, there is nothing more pleasing than people actually using their "treasures" rather than making a shrine to them. To be lovinging touched and sharing a food event whether simple or elaborate is what makes the dishes special, because they were used with love. And each time the dishes are used they acquire a new patina of love every time they are used, now that is "priceless". And wow, 6 sisters, that means 6 opporutunites of beautiful tables and fun! dining delight, thank you too for your sweet words. I do hope what thoughts that come streaming out of this head (especially lately) are of some help to everyone, I defineatly do not have a claim to "engaging prose", I do the best I can, but of course if anyone has any questions I am always glad to take a poke at it. I do not consider myself an expert in any way. As I had said in the main forum under another thread, I do follow certain rules, but I do put up alot of others for grabs LOL, at this stage of my life I try to please me and others, the whole idea is to have fun, bring in color, excitement to what is a normal routine in most of our lives. My ears are burning in a good way, thankyou :) luvs, the Party Planner seems to be way behind on posting the photos, but if you go to her most recent comment about being busy...I think, you will see people that participated with comments, click on there blog sign and their blog will come up and you will see their teaparties.

Betty, I LOVE the pink tablecloth in your tea setting. If you hadn't told us, I wouldn't have known it was plastic. It is such a pretty colour and goes so well with your beautiful dishes. What I find particularly appealing (besides sweet Hanna and the yummy food!) are the candlestick holders you used...I love candles of all sorts and those are great. Are they crystal? Thanks for keeping this post going, it's a good one! DD

Here are some I have saved... LAYERED CRAB TACO DIP (serves 8-10) Two 6 oz cans lump crabmeat, drained or 1 lb fresh crabmeat, picked over 1 medium tomato, diced 2 green onions, minced 1/2 cup diced red onion 1/2 cup diced cucumber 2 TBL chopped parsley 1/4 cup lime juice 1/4 cup lemon juice 1/4 cup orange juice Salt & pepper Two 8 oz pkg cream cheese, softened 1/4 cup mayonnaise 1 avocado, peeled, seeded & diced Combine crab, tomato, green onion, red onion, cucumber & parsley in a large glass bowl. Stir in lime, lemon & orange juice. Season to taste w/salt & pepper. Cover & refrigerate 8 hours or overnight. Combine cream cheese & mayo. Spread over a large round platter to resemble a pizza. Cover cream cheese mixture with diced avocado. Drain crab mixture, discarding liquid. Spread over avocado. Serve w/chips.~~ SHRIMP ONO (serves 10) 5 lbs shrimp, boiled, peeled & deveined 1 cup canola oil 1/2 cup vinegar 1 1/4 cups finely chopped celery 2 1/2 TBL minced bell pepper 1/4 cup grated onion 1 clove garlic, minced 5 TBL minced parsley 3/4 cup spicy hot mustard 1/4 cup paprika 1 1/2 tsp salt 1/4 tsp pepper Place the cooked shrimp in a large bowl. Combine the oil, vinegar, celery, bell pepper, onion, garlic, parsley, mustard, paprika, salt & pepper in a bowl & mix well. Pour over the shrimp. Marinate, covered in the refrigerator for 24 hours, stirring occasionally.~~ From Bay Tables SWEETLY SPICED PECANS (1 lb) 1 egg white, lightly beaten 2 TBL cold water 1/2 cup sugar 1/2 tsp salt 1/4 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp ground allspice 1 lb pecan halves Combine all ingredients except pecans in a large bowl; add pecans, stirring well. Bake in a single layer on a lightly greased baking sheet in a preheated 250 oven for 1 hour. Let cool. Store in an airtight container.~~From Thymes & Pleasures. CHEESE STRAWS (makes 5 dozen) 1 scant cup flour 1/2 tsp baking powder 1 tsp salt Dash of cayenne 1 cup grated sharp Cheddar 5 1/3 TBL butter 2-3 tsp water Mix the flour, baking powder, salt, cayenne & cheese. Add the butter & rub in until the mixture resembles coarse meal. Sprinkle in enough water to make a stiff dough. Roll out about 1/8" thick & cut in 3x1/4" strips. Bake on a cookie sheet in a preheated 400° oven for 10 minutes or until slightly brown. (May make ahead & store in airtight container.~~ From Company's Coming. HERBED PEA PODS (serves 12) 8 oz cream cheese, softened 1/2 cup butter, softened 4 tsp tarragon wine vinegar (or white wine vinegar) 1 tsp coarsely ground pepper 2 cloves garlic, minced 4 tsp minced fresh parsley 1/2 cup whipping cream 1 lb pea pods Process the cream cheese, butter, vinegar, pepper & garlic in a blender or processor until blended. Combine the mixture w/the parsley in a mixer bowl & mix well. Add the cream, beating until creamy. Chill, covered for 2 hours. Steam the pea pods for 3-5 minutes. Drain & pat dry. Make a slit in the top of each pea pod. Fill each pod with 1 tsp of the cheese mixture using a pastry tube. Arrange on a serving platter. Chill, covered for up to 8 hours before serving.~~ ITALIAN PEPPERONI CHEESE PUFFS 1 1/4 cups water 1/3 cup shortening 1 1/2 cups flour 4 eggs 3/4 cup finely chopped pepperoni (3 oz.) 3/4 cup finely shredded Pecorino Romano or Parmesan cheese (3 oz.) 2 tablespoons snipped fresh parsley 1/8 teaspoon garlic powder 1/8 teaspoon pepper Preheat oven to 450 °. Grease 2 large baking sheets; set aside. In a large saucepan combine water and shortening. Bring to boil. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition. Stir in pepperoni, cheese, parsley, garlic powder and pepper. Drop dough by rounded teaspoons 2 inches apart onto prepared baking sheets. Bake for 15-17 minutes or until golden. Transfer to a wire rack. Serve warm. (room temp is fine) Makes 48 SAVORY SPINACH BALLS - from Ruthanna 2 packages frozen chopped spinach, cooked and drained 1 large onion, chopped fine 4 eggs, beaten 3/4 cup melted butter 1/2 teaspoon salt 1/2 teaspoon garlic salt 1/2 teaspoon thyme 1/2 cup Parmesan cheese 2 cups Pepperidge Farm herb seasoned stuffing mix Mix all ingredients in a large bowl; chill 1/2 hour. Roll spinach mixture into small balls (rounded teaspoons or tablespoons). At this point, you can freeze the unbaked balls on cookie sheets, then transfer to plastic freezer bags and bake when needed. Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper. Bake balls for 15 minutes. Note: I like to serve these with a dip of mayonnaise or sour cream mixed with mustard and some dill. Makes about 4 dozen. Habanero Lime Cheesecake Crust: 1 1/2 cups wheat-meal biscuits (or about 26 graham cracker squares) ground to crumbs Pinch salt 1/3 cup melted butter Filling: 3 habanero peppers 2 tablespoons sugar, plus 1 cup 24 ounces cream cheese Pinch of salt 4 eggs 2 tablespoons heavy cream 1 lime, zested 1 very juicy or 2 less juicy limes, juiced 1 lime sliced thinly, for garnish 1whole habanero, for garnish Preheat the oven to 400 degrees. Position top rack in the center of the oven. Place a baking pan on the rack below this. Boil water. Make crust: Mix the crumbs and salt together in a small bowl, then add butter and stir to mix. Set aside 1/cup for topping. Press the rest into the bottom and sides of a 9-inch springform pan. Turn on kitchen or stove exhaust fan. Skewer and roast the habaneros over an open flame (gas burner is fine) and set them to steam under a towel. When they are cool enough to handle, put on plastic gloves if desired. Peel and deseed habaneros, then pound in a mortar with the 2 tablespoons of sugar until a coarse paste results. Cream the cream cheese, then add remaining sugar and salt. Beat in the eggs 1 at a time until incorporated. Add the cream and blend. Beat the zest and lime juice into this mixture. Add the habanero paste last and beat until well mixed. Pour into the crust, then gently tap the pan to level the filling. Sprinkle the reserved crumbs on top. Pour boiling water into the pan on the oven's lower rack. Place the cheesecake on the rack above it. Bake for approximately 1 hour or until the cheesecake pulls away from the edge of the pan. Remove from the oven and allow to set for 20 minutes. Wrap and keep in the refrigerator overnight, or if rushed, place in the freezer for 2 to 3 hours. Garnish, if desired, with slices of lime and place a whole habanero in the center. Raspberry Wings 1-1/2 c seedless raspberry jam 1/3 c balsamic vinegar 3 T soy sauce 1-1/2 tsp crushed red pepper 1 pkg (5 lb) frozen chicken wings, thawed Preheat the oven to 400 degrees F. Line two baking sheets with aluminum foil. In a small saucepan, combine all the ingredients, except the wings, over medium heat, stirring until smooth. In a large bowl, toss the wings with half of the jam mixture. Place on the baking sheets and bake for 50 minutes. Turn the wings and brush with the remaining jam mixture. Bake for 8 to 10 more minutes, or until no pink remains in the chicken and the sauce glazes the wings. Serve immediately. NOTE: If you substitute boneless, skinless chicken tenders for the wings, just reduce the baking time to about 15 minutes. And, for a change, you might even want to try this with apricot jam instead of raspberry. Serves: 4 to 6 Blue Cheese Cocktail Wafers 2 ¼ cups flour ½ cup sifted confectioners sugar ½ tsp salt ½ tsp ground white pepper ½ pound butter ( 2 sticks) 1 cup crumbled Maytag Blue ( about 6 Ounces) ¼ cup milk 1 ¼ finely chopped pecans or walnuts, divided Sift the dry ingredients Cut in the butter and cheese Sprinkle with the milk Mix to create stiff dough Mix in ¾ cups of the nuts Shape dough into two rolls 2 inches by 10 inches Coat the rolls with the rest of the chopped nuts Wrap in plastic and refrigerate at least 4 hours Pre heat oven to 400 degrees With a sharp knife, slice into ¼ inch slices and place on ungreased cookie sheet Bake about 8 minutes until lightly browned. Cool on wire racks Makes about 100 Black Olive Tapenade ==================== Olive Tapenade 2 large garlic cloves 1 3/4 cups pitted Kalamata olives 4 anchovy fillets 1 1/2 tablespoons drained capers 2 to 4 Tablespoons fresh basil 1 tablespoons fresh lemon juice 1/4 cup olive oil salt/pepper to taste . Finely chop the garlic cloves in a food processor. Add olives, anchovies, capers, basil . Process until almost smooth. Add lemon juice. With machine running, gradually add the olive oil. Blend mixture until smooth. Season tapenade to taste with pepper. Transfer to a small bowl. Serve on slices of french bread. Options: Use some or all green olives add small can of quality tuna add 1 to 2 tablespoons brandy add more anchovies Snackers 1 ring Dutch Balogna ( about a pound ) 2 medium yellow onions ( about the size of a baseball) Slice and layer in a crock or straihgt sided bowl In a sauce pan place 1 c. cider vinegar, 1 cup water and 3/4 c sugar and 1 tsp mustard seed ( whole). Bring to a boil and pour over meat and let stand un refigerated for 24 hours. Serve with cocktail rye PARMESAN BLACK-PEPPER BISCOTTI These savory biscotti are ideal for a soiree. Their crisp texture is accented by the richness of parmesan and the bite of black pepper  perfect for nibbling in between sips of wine. 1 1/2 tablespoons whole black peppercorns 4 cups all-purpose flour plus additional for dusting 2 teaspoons baking powder 2 teaspoons salt 4 1/2 oz Parmigiano-Reggiano, finely grated (2 1/4 cups) 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes 4 large eggs 1 cup whole milk appetizer biscottiPut oven racks in upper and lower thirds of oven and preheat oven to 350°F. Pulse peppercorns in grinder until coarsely ground. Whisk together flour, baking powder, salt, 2 cups cheese, and 1 tablespoon ground black pepper in a large bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk 3 eggs with milk and add to flour mixture, stirring with a fork until a soft dough forms. Turn dough out onto a lightly floured surface and quarter dough. Using well-floured hands, form each piece into a slightly flattened 12-inch-long log (about 2 inches wide and 3/4 inch high). Transfer logs to 2 ungreased large baking sheets, arranging logs about 3 inches apart. Whisk remaining egg and brush some over logs, then sprinkle tops of logs evenly with remaining 1/4 cup cheese and 1/2 tablespoon ground pepper. Bake, rotating sheets 180 degrees and switching position of sheets halfway through baking, until logs are pale golden and firm, about 30 minutes total. Cool logs to warm on sheets on a rack, about 10 minutes. Reduce oven temperature to 300°F. Carefully transfer 1 warm log to a cutting board and cut diagonally into 1/2-inch-thick slices with a serrated knife. Arrange slices, cut sides down, in 1 layer on a baking sheet. Repeat with remaining logs, transferring slices to sheets. Bake, turning over once, until golden and crisp, 35 to 45 minutes total. Cool biscotti on baking sheets on racks, about 15 minutes. Cooks' note: Biscotti keep in an airtight container at room temperature 2 weeks. Makes 5 to 6 dozen biscotti.